The Best Chop Salad Recipe Ever

best chop salad recipe everHappiness is…

…eating a crisp, refreshing salad. No I’m not back on a diet (again!), I am awash with happiness because the sun has got his hat on and it’s finally hot enough for us all to complain that we are too hot. In turn, this means the humble salad has been transformed from a last resort dish to something to be savoured, enjoyed, and even desired!

The salad I crave most on a hot summer day, is the Chop Salad from our local fave Primo Pizza Parlor. It truly is the Ryan Reynolds of the salad world – so fresh, tasty and pleasing on the eye, that you just can’t wait to sink your teeth into him it! If all salads were like this, I’d eat them all year round and could even possibly be a size zero by now.

best chop salad dressing everThe problem is my salad abilities are clearly lacking in both inspiration and taste. I can clearly see the look of disappointment on my hubby’s face when I tell him we’re having salad for dinner. In fact, creating a palatable salad dressing has fast become his job and he has now become our resident salad dressing whizz.

So in a bid to up my salad game and not be outdone by my other half, I present you with this recipe for the Best Chop Salad Ever – next to the Ryan Gosling-esque Chop Salad at Primo’s, of course!

A Chop Salad is exactly what it says on the packet, a salad in which all of the ingredients are chopped into bite-sized pieces. However, it’s the Balsamic Vinaigrette Dressing that really turns this salad from blah to brilliant, it is yum-diddly-scrumptious! The recipe makes up more dressing than you’ll need for two servings, so you can store any leftover in the fridge for up to four days (I wouldn’t go any longer than this due to the raw egg yolk) – that’s four days of wince-free reactions from my husband when I present him with his salad, bonus! 😉

Enjoy the sunshine! ☀️☀️☀️


The Best Chop Salad Recipe Ever

  • Servings: 2
  • Difficulty: Easy
  • Print

best chop salad recipe ever



1 Small Romaine Lettuce
Handful Fresh Basil Leaves
2 Tbsp Provolone Cheese
1 Tbsp Garbanzo Beans (Chickpeas)
2 Tbsp Salami
3 Tbsp Grated Parmesan Cheese (plus extra for garnish)
¼ Cup Sliced Smoked Turkey Breast
2 Salad Tomatoes
Black Pepper

For the Balsamic Vinaigrette:

2 Egg Yolks (Pasteurised)
¾ Cup Balsamic Vinegar
3 Garlic Cloves, Finely Minced
¾ Tsp Salt
¼ Tsp Black Pepper
2 Cups Olive Oil


For the Balsamic Vinaigrette:

Place the egg yolks in a medium size bowl and whisk for 2-3 minutes.

Add the balsamic vinegar, garlic, salt and pepper. Whisk for another 2-3 minutes.

Slowly add the oil to emulsify.

Refrigerate until needed.


For the Salad:

Wash all fresh produce thoroughly.

Chop the lettuce, basil, provolone, salami and turkey into small bite-sized pieces. 

Add the lettuce, basil, provolone, garbanzo beans, turkey, salami, tomatoes and parmesan to a large bowl. Add ½ cup of balsamic vinaigrette and toss to combine.


Serve salad with a sprinkle of black pepper and more parmesan, if desired.

Inspired by a recipe found on

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